This no-bake pumpkin cheesecake is a cozy fall dessert loaded with pumpkin, warm spices, and tangy cream cheese — and it requires no oven, so it’s simple to prepare.
When the season turns, pumpkin-flavored treats are everywhere — and for good reason. I love the convenience of store-bought pumpkin items, but I also enjoy making comforting pumpkin desserts at home. This no-bake pumpkin cheesecake combines the best of pumpkin pie and cheesecake into one easy, crowd-pleasing dessert.
I’ve made no-bake pumpkin pie and no-bake cheesecakes before, but bringing the two together yields a light, airy filling that still delivers classic cheesecake tang from cream cheese. Best of all, because it’s no-bake, it’s fast to assemble and there’s no worry about a cracked top.
Easy No-Bake Pumpkin Cheesecake Recipe
This recipe is ideal when you want a seasonal dessert without fuss. The preparation is mostly mixing: whip the cream, beat the cream cheese with pumpkin and sugar, fold the whipped cream in, and press the mixture into a graham cracker crust. Then chill until set.
The texture of this no-bake version is lighter and fluffier than a baked pumpkin cheesecake, but it still has rich pumpkin flavor and the creamy tang of cream cheese. Plan ahead for chilling time — while prep takes only minutes, the cheesecake benefits from a few hours in the fridge.
Items needed:
Hand Mixer
Liquid Measuring Cups
Mixing Bowls
Pie Dish
Ingredients
See the recipe card below for exact ingredient amounts and full instructions.
- Heavy cream – Use heavy cream for stable whipped cream; half-and-half or milk won’t hold the same texture.
- Cream cheese – Use block-style full-fat cream cheese (not the spreadable tub) and let it come to room temperature.
- Pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling.
- Powdered sugar
- Vanilla extract
- Pumpkin pie spice – Use store-bought or homemade spice blend (cinnamon, nutmeg, cloves, ginger).
- Kosher salt
- Graham cracker crust – A store-bought crust keeps this recipe quick, but a homemade crust works fine too.
How to Make No-Bake Pumpkin Cheesecake
1. Make the whipped cream
Whip the heavy cream in a chilled bowl until it forms stiff peaks. Set aside.
2. Finish the filling
Beat room-temperature cream cheese in a mixer fitted with the paddle attachment until light and fluffy, about 3–4 minutes. Add pumpkin puree and mix until smooth, then add powdered sugar and beat again. Scrape the bowl and add vanilla, pumpkin pie spice, and salt. Fold the whipped cream into the pumpkin-cream cheese mixture gently to keep the filling light and airy.
3. Assemble
Pour the filling into the graham cracker crust and smooth the top with an offset spatula or rubber spatula.
4. Chill
Refrigerate the cheesecake for at least 4 hours, ideally overnight, until it is set. Serve slices with a dollop of whipped cream if desired.
Quick Tip:
If you need the cheesecake to set more quickly, place it in the freezer for about an hour. It will firm up faster but may not reach the same texture as a fully chilled pie.
How to Store No-Bake Pumpkin Cheesecake
Store leftovers covered in the refrigerator for up to 3 days. You can also freeze the cheesecake (wrapped well) for up to 2 months; thaw overnight in the fridge before serving.
FAQs
Chill the cheesecake thoroughly in the refrigerator and use full-fat cream cheese. Properly whipped heavy cream folded in gently also helps the filling hold its shape.
Place the cheesecake in the freezer for about an hour to speed up firming. It won’t be as evenly set as a fully chilled dessert, but it will be easier to slice after freezing briefly.
No-bake cheesecakes do not contain eggs. Because they are not baked, eggs are not used in the filling for food safety and texture reasons.
A runny filling can result from cream cheese that wasn’t softened to room temperature, whipped cream that wasn’t whipped to stiff peaks, overmixing after folding in the whipped cream, or insufficient chilling time. Make sure ingredients are at proper temperatures and allow at least 4 hours chilling, preferably overnight.
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Ingredients
- 1 cup heavy cream
- 2 8oz packages cream cheese room temperature
- 1 15oz can pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp pumpkin pie spice
- ½ tsp kosher salt
- 1 store-bought graham cracker pie crust
Instructions
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In a mixing bowl, whip the heavy cream to stiff peaks. Set aside.
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In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until light and fluffy, about 4 minutes. Add the pumpkin and beat until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl and add the vanilla, pumpkin pie spice, and salt and beat until combined.
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Fold in the whipped cream and gently pour into the prepared pie crust. Refrigerate until set, at least 4 hours, or overnight. Serve with whipped cream.
Video
Nutrition
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Carbohydrates: 39g
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Protein: 12g
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Fat: 17g
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